In a large fire-proof skillet (or disposable aluminum pan), add hazelnuts and pistachios. Place on grill over medium-high heat. Shaking pan often, cook about 2-3 minutes, then add sesame seeds, coriander seed, and cumin seed. Shaking pan often, cook an additional 3-5 minutes or until everything is lightly toasted and fragrant. Remove from heat and set aside to cool. Once mixture has cooled, place nut mixture in food processor with 2 1/2 teaspoons salt and 1/4 teaspoon black pepper, and process until finely chopped being careful not to turn into paste.

To make patties, combine ground chuck, ground lamb, wine, and Dukka/nut mixture being careful not to overmix meat. Shape into 6 patties to fit burger buns. Cover patties loosely with plastic wrap and set aside.

Brush grill rack with vegetable oil. Place burger patties on rack over medium-high heat. Cover and cook until done to preference, about 4-6 minutes per side. During last 2 minutes of cooking, place rolls, cut side down, on outer edges of grill rack to toast lightly and top each patty with a slice of Emmental cheese.

To assemble burgers, spread a generous amount of mayo over cut sides of buns. Place a burger patty on top of each bun, then top with relish mixture and bun tops.
Makes 6 burgers

Comments

When I was in 8th grade, I was completely intrigued by one of my classmate’s family trip to Egypt. Hearing about her adventures exploring the country, her adventures experiencing a new culture, and of course her adventures of trying new foods has stayed with me many years later. Now that I have kids of my own I love teaching them about other countries and cultures through things they can relate to such as FOOD. What better way to teach kids about flavors and international cuisine than through one of their favorite foods – BURGERS. This American Egyptian fusion burger has been a great way to teach my children about the country, culture, and cuisine. Dukka is a nut/sesame seed dish often served alongside bread and oil for dipping. There are many different recipes for the dish, but I particularly like this one that combines hazelnuts, pistachios, and sesame seeds.